Best F&$king Grilled Chicken Sandwich: Difference between revisions

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=Why this recipe works=

By alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this sandwich delivers a range of textures, from crisp and crunchy to soft, tender, and juicy.

* By alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this sandwich delivers a range of textures, from crisp and crunchy to soft, tender, and juicy.

By pounding and quick-brining the chicken breasts, the meat cooks evenly and stays moist on the grill.

* By pounding and quick-brining the chicken breasts, the meat cooks evenly and stays moist on the grill.

Grilling bacon on the edge of the hot zone crisps it perfectly while reducing flare-ups.

* Grilling bacon on the edge of the hot zone crisps it perfectly while reducing flare-ups.

=Ingredients=

'''4''' boneless skinless chicken breast halves, tender removed, '''6''' to '''8''' ounces each

'''2''' quarts cold water

Kosher salt, plus more for seasoning

'''1/4''' cup sugar (if making a wet brine; see note)

'''1/4''' small avocado, diced (about '''1/3''' cup)

'''1/2''' large jalapeño, roughly chopped (about '''2''' tablespoons)

'''1/4''' cup roughly chopped fresh cilantro leaves and tender stems (from about '''6''' sprigs)

'''5''' tablespoons vegetable oil, divided

'''2''' tablespoons water

'''1''' tablespoon fresh lime juice, from '''1''' lime

Freshly ground black pepper

'''6''' slices thick cut bacon, halved

'''4''' soft white sesame burger buns, split

'''3/4''' cup mayonnaise

'''1''' cup crushed ruffled potato chips

'''1''' cup shredded iceberg lettuce

'''4''' ('''1/4'''-inch-thick) slices tomato

=Instructions=

==Step 1 ''Chicken Prep''==

'''Place''' '''1''' chicken breast in a resealable plastic bag or between 2 pieces of plastic wrap.

Using a meat pounder, rolling pin, or small skillet, '''pound''' chicken breast into an even thickness about '''3/4'''-inches in height.

'''Repeat''' with remaining '''3''' breasts.

=~~Ingredients~~=

==Step 2 ''Brine''==

'''Dissolve''' '''1/3''' cup kosher salt and the '''1/4''' cup sugar in a medium bowl in '''2''' quarts water.

'''Place''' chicken breasts in ''brine'' and refrigerate for '''30''' minutes.

==Step 3 ''Green Sauce''==

'''Combine''' ''avocado'', ''jalapeño'', ''cilantro'', '''3''' tablespoons of ''vegetable oil'', ''water'', and ''lime juice'' in blender and purée until a smooth, creamy sauce forms

'''Season''' green sauce with salt

4 ~~boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each~~

==Step 4 ''Chicken Prep''==

~~2 quarts cold water~~

'''Remove''' chicken breasts from brine

~~Kosher salt, plus more for seasoning~~

'''Pat dry''' with paper towels

'''~~1/4~~''' ~~cup sugar (if making a wet~~ brine~~; see note)~~

'''Season''' to taste with ''salt'' and ''pepper''

'''~~1/4~~''' ~~small avocado, diced (about 1/3~~<~~/sub~~> ~~cup)~~

'''Brush''' lightly with remaining '''2''' tablespoons ''oil''

'''~~1/2~~''' ~~large jalapeño, roughly chopped (about 2 tablespoons)~~

'''<~~sup>1/4</sub~~>''' ~~cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)~~

~~5 tablespoons vegetable oil, divided~~

~~2 tablespoons water~~

~~1 tablespoon fresh lime juice, from 1 lime~~

~~Freshly ground black pepper~~

~~6 slices thick cut bacon, halved~~

~~4 soft white sesame burger buns, split~~

'''~~3/4~~''' ~~cup mayonnaise~~

~~1 cup crushed ruffled potato chips~~

~~1 cup shredded iceberg lettuce~~

~~Four (~~'''~~1/4~~'''~~-inch-thick) slices tomato~~

=~~Instructions~~=

==Step 5 ''Cook Chicken''==

'''Place''' chicken over hot side of grill and cook until well browned, '''3''' to '''5''' minutes

'''Flip''' and, using a pastry brush or spoon, '''brush''' a coating of green sauce all over top side of chicken

Continue to '''cook''' until second side is browned

'''Flip''' chicken and '''cook''' until green sauce is just cooked, about '''1''' minute

'''Brush''' more green sauce on second side of chicken, '''flip''' once more, and '''cook''' until chicken registers '''150°F''' (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.

==Step ~~1==~~

==Step 6 ''Bun'' ''Prep''==

'''~~Heat~~''' ~~oil in a large Dutch oven over medium. ~~

'''Spread''' '''11/2''' tablespoons of ''mayonnaise'' on cut side of each bun half

'''~~Add~~''' ~~onion, celery, and carrots;~~ '''''~~cook''''', stirring occasionally, 5 minutes.~~

'''Sprinkle''' '''2''' tablespoons of crushed ''potato chips'' on the mayonnaise

~~'''Add''' mushrooms and garlic; '''''cook''''', stirring often, 3 minutes.~~

'''~~Stir~~''' ~~in stock, thyme, bay leaves, and chickpeas; bring to a simmer.~~

'''~~Add~~''' ~~chicken, salt, and red pepper;~~ '''''~~cover and simmer~~''''' ~~until chicken is done, about 25 minutes.~~

==Step ~~2==~~

==Step 7 ''Bottom-Up Layers''==

'''~~Remove~~''' ~~chicken from Dutch oven;~~ '''''~~cool~~''''' ~~slightly.~~

On each bottom bun

'''~~Shred''' meat with 2 forks; '~~''''~~discard~~''''' ~~bones.~~

'''1/4''' cup lettuce

'''~~Stir~~''' ~~chicken~~ and ~~kale into soup; '''''cover and simmer''''' until kale is just tender, about 5 minutes~~.

'''1''' chicken breast

~~'''Discard''' thyme sprigs and bay leaves.~~

'''3''' bacon pieces

'''1''' tomato slice

'''1''' tablespoon green sauce

Close sandwiches and serve right away.

[[Category:Sandwich]]

@@ Line 4: / Line 4: @@
 =Why this recipe works=
-By alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this sandwich delivers a range of textures, from crisp and crunchy to soft, tender, and juicy.
+* By alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this sandwich delivers a range of textures, from crisp and crunchy to soft, tender, and juicy.
-By pounding and quick-brining the chicken breasts, the meat cooks evenly and stays moist on the grill.
+* By pounding and quick-brining the chicken breasts, the meat cooks evenly and stays moist on the grill.
-Grilling bacon on the edge of the hot zone crisps it perfectly while reducing flare-ups.
+* Grilling bacon on the edge of the hot zone crisps it perfectly while reducing flare-ups.
+=Ingredients=
+'''4''' boneless skinless chicken breast halves, tender removed, '''6''' to '''8''' ounces each<br>
+'''2''' quarts cold water<br>
+Kosher salt, plus more for seasoning<br>
+'''<sup>1</sup>/<sub>4</sub>''' cup sugar (if making a wet brine; see note)<br>
+'''<sup>1</sup>/<sub>4</sub>''' small avocado, diced (about '''<sup>1</sup>/<sub>3</sub>''' cup)<br>
+'''<sup>1</sup>/<sub>2</sub>''' large jalapeño, roughly chopped (about '''2''' tablespoons)<br>
+'''<sup>1</sup>/<sub>4</sub>''' cup roughly chopped fresh cilantro leaves and tender stems (from about '''6''' sprigs)<br>
+'''5''' tablespoons vegetable oil, divided<br>
+'''2''' tablespoons water<br>
+'''1''' tablespoon fresh lime juice, from '''1''' lime<br>
+Freshly ground black pepper<br>
+'''6''' slices thick cut bacon, halved<br>
+'''4''' soft white sesame burger buns, split<br>
+'''<sup>3</sup>/<sub>4</sub>''' cup mayonnaise<br>
+'''1''' cup crushed ruffled potato chips<br>
+'''1''' cup shredded iceberg lettuce<br>
+'''4''' ('''<sup>1</sup>/<sub>4</sub>'''-inch-thick) slices tomato<br>
+=Instructions=
+==Step 1 ''Chicken Prep''==
+'''Place''' '''1''' chicken breast in a resealable plastic bag or between 2 pieces of plastic wrap.<br>
+Using a meat pounder, rolling pin, or small skillet, '''pound''' chicken breast into an even thickness about '''<sup>3</sup>/<sub>4</sub>'''-inches in height.<br>
+'''Repeat''' with remaining '''3''' breasts.<br>
-=Ingredients=
+==Step 2 ''Brine''==
+'''Dissolve''' '''<sup>1</sup>/<sub>3</sub>''' cup kosher salt and the '''<sup>1</sup>/<sub>4</sub>''' cup sugar in a medium bowl in '''2''' quarts water.<br>
+'''Place''' chicken breasts in ''brine'' and refrigerate for '''30''' minutes.<br>
+==Step 3 ''Green Sauce''==
+'''Combine''' ''avocado'', ''jalapeño'', ''cilantro'', '''3''' tablespoons of ''vegetable oil'', ''water'', and ''lime juice'' in blender and purée until a smooth, creamy sauce forms<br>
+'''Season''' green sauce with salt<br>
-boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each
+==Step 4 ''Chicken Prep''==
-quarts cold water
+'''Remove''' chicken breasts from brine<br>
-Kosher salt, plus more for seasoning
+'''Pat dry''' with paper towels<br>
-'''<sup>1</sup>/<sub>4</sub>''' cup sugar (if making a wet brine; see note)
+'''Season''' to taste with ''salt'' and ''pepper''<br>
-'''<sup>1</sup>/<sub>4</sub>''' small avocado, diced (about <sup>1</sup>/<sub>3</sub> cup)
+'''Brush''' lightly with remaining '''2''' tablespoons ''oil''<br>
-'''<sup>1</sup>/<sub>2</sub>''' large jalapeño, roughly chopped (about 2 tablespoons)
-'''<sup>1</sup>/<sub>4</sub>''' cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)
-tablespoons vegetable oil, divided
-tablespoons water
-tablespoon fresh lime juice, from 1 lime
-Freshly ground black pepper
-slices thick cut bacon, halved
-soft white sesame burger buns, split
-'''<sup>3</sup>/<sub>4</sub>''' cup mayonnaise
-cup crushed ruffled potato chips
-cup shredded iceberg lettuce
-Four ('''<sup>1</sup>/<sub>4</sub>'''-inch-thick) slices tomato<br>
-=Instructions=
+==Step 5 ''Cook Chicken''==
+'''Place''' chicken over hot side of grill and cook until well browned, '''3''' to '''5''' minutes<br>
+'''Flip''' and, using a pastry brush or spoon, '''brush''' a coating of green sauce all over top side of chicken<br>
+Continue to '''cook''' until second side is browned<br>
+'''Flip''' chicken and '''cook''' until green sauce is just cooked, about '''1''' minute<br>
+'''Brush''' more green sauce on second side of chicken, '''flip''' once more, and '''cook''' until chicken registers '''150°F''' (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.<br>
-==Step 1==
+==Step 6 ''Bun'' ''Prep''==
-'''Heat''' oil in a large Dutch oven over medium.<br>
+'''Spread''' '''1<sup>1</sup>/<sub>2</sub>''' tablespoons of ''mayonnaise'' on cut side of each bun half<br>
-'''Add''' onion, celery, and carrots; '''''cook''''', stirring occasionally, 5 minutes.<br>
+'''Sprinkle''' '''2''' tablespoons of crushed ''potato chips'' on the mayonnaise<br>
-'''Add''' mushrooms and garlic; '''''cook''''', stirring often, 3 minutes.<br>
-'''Stir''' in stock, thyme, bay leaves, and chickpeas; bring to a simmer.<br>
-'''Add''' chicken, salt, and red pepper; '''''cover and simmer''''' until chicken is done, about 25 minutes.
-==Step 2==
+==Step 7 ''Bottom-Up Layers''==
-'''Remove''' chicken from Dutch oven; '''''cool''''' slightly.<br>
+On each bottom bun<br>
-'''Shred''' meat with 2 forks; '''''discard''''' bones.<br>
+'''<sup>1</sup>/<sub>4</sub>''' cup lettuce<br>
-'''Stir''' chicken and kale into soup; '''''cover and simmer''''' until kale is just tender, about 5 minutes.<br>
+'''1''' chicken breast<br>
-'''Discard''' thyme sprigs and bay leaves.
+'''3''' bacon pieces<br>
+'''1''' tomato slice<br>
+'''1''' tablespoon green sauce<br>
+<br>
+Close sandwiches and serve right away.<br>
+[[Category:Sandwich]]